Caponata Pasta Bake

Recipe Ingredients

1 1/2		Caponata - (see recipe)
1/2 lb	227g / 8oz	Ziti rigate pasta - cooked to al dente
1 1/2 cups	355ml	Shredded provolone
1/2 teaspoon	2.5ml	Crushed red pepper flakes
		Chopped parsley - for garnish
		Optional Salad
6 cups	660g / 23oz	Mixed greens
		Chopped fresh herbs
2 tablespoons	30ml	Red wine vinegar
3 tablespoons	45ml	Extra-virgin olive oil
		Coarse salt - to taste
		Freshly-ground black pepper - to taste

Recipe Instructions

Preheat broiler to high.

Reheat Caponata in the microwave or on the stovetop. Cook pasta until al dente in salted water, drain and transfer back into hot pot. Add hot caponata and combine.

Transfer pasta and vegetables to a (9- by 13-inch) baking dish. Top with shredded provolone, crushed pepper flakes, and parsley.

Place baking dish under broiler to brown and bubble cheese. Serve immediately.

If you prepare a salad, keep it simple. Mixed greens tossed with fresh herbs, dressed with oil, vinegar, salt, and pepper.

This recipe yields 4 servings.

Source:
30 MINUTE MEALS with Rachael Ray - (Show # TM-1B26) - from the TV FOOD NETWORK

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